Mexican Stuffed Peppers

"I'm not a big fan of traditional stuffed peppers, so I make mine Mexican-style! This dish was inspired by the Mexican seven-layer dip. I love to make them on Halloween and carve them to look like jack-o'-lanterns. Serve topped with sour cream and guacamole."

Directions

Preheat oven to 325 degrees F (165 degrees C).

Bring water to a boil in a saucepan and stir in yellow rice mix and olive oil; boil for 1 minute. Cover, reduce heat to low, and simmer until rice is tender and water has been absorbed, about 25 minutes.

Spoon 3 tablespoons yellow rice into the bottom of each pepper. Cover rice with layers of refried beans, corn, and black olives, filling peppers almost to the top. Spoon salsa into peppers. Stand stuffed peppers upright in a baking dish.

Bake in the preheated oven until peppers are tender and filling is hot, about 30 minutes. Divide Mexican cheese blend over the peppers, return to oven, and bake until cheese has melted, about 5 more minutes.

It took me making another Mexican type stuffed pepper from this site to realize how much I appreciated this one and the simplicity of it. There is a lot of flavor here with little effort. I don't feel it serves as a main dish as some of the others do but it makes for a perfect tasty side dish to serve with your Mexican food. I plan on making this one again soon.

This was tasty, and VERY cute, but I didn't like the fact that I had a lot of corn and refried beans and yellow rice left over after making these. The stuffing ingredients will probably fill 8 to 10 large bell peppers.

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.